Dish

Mekitsa

Mekitsa is made by mixing together flour, yeast, sugar, and milk to form a dough. The dough is then rolled out and cut into small circles, which are then fried in oil until they are golden brown. Mekitsa is typically served hot, with a variety of toppings such as jam, honey, or cheese.

European cuisine› Eastern European cuisine› Bulgarian cuisine

Bread› Flatbread

Origins and history

Mekitsa has been a part of Bulgarian cuisine for centuries. It is believed to have originated in the northern part of the country, and was traditionally made by women in the family. Today, it is still a popular food in Bulgaria and is often served for breakfast or as a snack.

Dietary considerations

Mekitsa is not suitable for those with gluten intolerance or celiac disease as it is made from wheat flour. It is also high in calories and should be consumed in moderation.

Variations

There are many variations of mekitsa, with some people adding herbs or spices to the dough to give it extra flavor. Others add cheese or other fillings to the dough before frying it.

Presentation and garnishing

Mekitsa is typically served on a plate or platter, with the toppings arranged attractively around the fried dough. It can also be garnished with fresh herbs or edible flowers to make it even more visually appealing.

Tips & Tricks

To make the dough easier to work with, it is important to let it rest for at least an hour before rolling it out. It is also important to use a deep fryer or a heavy-bottomed pot to fry the dough, as a shallow pan will not allow the dough to cook evenly.